Mango Cashew Tofu
Delicious Mango Cashew Tofu dish that includes juicy ripe mangoes, crunchy cashew and fresh broccoli in sweet, spicy and tangy asian sauce!
I believe in eating healthy in a fun way. And that is when healthy eating does not seem boring. This gorgeous dish is an absolute pleasure! This sweet, spicy, tangy dish is loaded with seasonal fruit mango, fresh bright green broccoli and tofu along with outstanding flavors.
This dish is an outcome of some ingredients I had laying in my fridge and needed to be used up. Yes, that is right! I love asian flavors. The sauce is an absolute heaven. The sauce has some fresh mango pulp for that unique flavors. The broccoli and cashew bring perfect crunchiness and nutrients. The tofu bring in some much needed protein. And fresh mango cubes bring in amazing seasonal flavors. Serve it with steamed rice or quinoa to make it completely plant-based, gluten-free, dairy-free meal.
I mean, if all my meals look this gorgeous, I would totally be in heaven!! This is my kids favorite with little less spices, and adults absolutely devour it! If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this yumminess!
Happy and Healthy Eating!
Mango Cashew Tofu
Ingredients
- 3 cup Roasted or Steamed Broccoli based on your preference
- 18 oz Firm Tofu
- 4 tbsp Peanut Oil or an other oil
- 3 cup Ripe Cubed Mangos
- 1 cup Mango Puree
- 1 cup Salted Cashews
- 2 tbsp Maple Syrup
- 1 tbsp Grated Ginger
- 2 tbsp Minced Garlic
- 2 tbsp Rice Vinegar
- 3 tbsp Soy Sauce less if using dark soy sauce
- 2 tbsp Hot Pepper Gochujang Paste or sriracha sauce
- ¼ tsp Black Pepper Powder
- ¼ cup Chopped Cilantro
- ¼ cup Chopped Scallions
- ¾ cup Water
Instructions
Prepare Broccoli
- If preferred roasted broccoli, Roast broccoli using this link. Skip the garlic mentioned in the linked recipe. Once roasted, keep it aside.
- If preferred steamed broccoli, steam it as per your method leaving still tender and crunchy at bite. Sprinkle some salt and pepper. Keep it aside.
Prepare Tofu
- Take tofu out of the box and wrap it in couple of paper towels for anywhere from 30-40 minutes. Place a Weight on the wrapped tofu. Your weight should be heavy enough to press down evenly across the top of the tofu, but not so heavy so as to cause the tofu block to crumble.
- Once the extra water if gone from the tofu, cut them in cubes and saute them in 2 tbsp of oil on medium heat until they get golden brown and somewhat crispy, tossing and turning them every few minutes. Be careful while tossing and turning so it does not crumble.
- Once tofu cubes are golden brown on each side, keep it aside.
Make the sauce
- Mix soy sauce, Hot Pepper Gochujang Paste (or sriracha sauce), rice vinegar, and black pepper powder in a bowl. Make sure there are no lumps in the sauce. Keep it aside.
- Heat 2 tbsp of oil in a pan.
- Saute grated ginger and minced garlic in oil until the raw smell of garlic goes away.
- Add 2 tbsp of maple syrup to the pan and cook it till it gets bubbly while mixing frequently. This step should be quick.
- Add 1 cup of mango puree and mix well. Cook till it starts to thicken while stirring frequently.
- Once the mango sauce gets thick, add the prepared sauce to the pan.
- Mix well and cook it for 3-4 minutes while stirring frequently.
- Add ¾ cup of water to the sauce and mix well.
- Bring it to simmer, and keep simmering for 2-3 minutes while stirring frequently.
- Add sauted tofu and prepared broccoli. Mix well
- Turn the heat off. Add cubed mango, cashews, cilantro and scallions.
- Mix everything gently and serve it hot with steamed rice or quinoa!
